Do you ever notice how tender the chicken is in your favorite Chinese restaurant’s stir fries? That’s because they use a simple technique called “Velveting Chicken” with baking soda to make the chicken tender.
Any home cook can do it quickly and easily, and it can also be used for beef. Use this for all your favourite Chinese chicken dishes, like Cashew Chicken, Chicken Stir Fry, Chow Mein and Kung Pao Chicken. This is a game changer!.
This is a closely guarded Chinese restaurant secret that’s going to revolutionise your stir fries and stir fried noodles that you make with chicken breast.
It’s called “velveting chicken” and it’s the Chinese way to tenderise chicken breast so it’s unbelievably tender and juicy.
Chicken breast can often be dry and chewy if not prepared properly. As a meat without much fat or skin, it can easily become overcooked and lose moisture. Luckily, there are some simple tricks to help make chicken breast tender and juicy every time.
This complete guide will show you the best ways to make chicken breast tender and give you extra cooking tips to keep it moist. You can use these tips to make tender chicken whether you want to make dinner easier during the week or improve your cooking skills.
Why Chicken Breast Tends to be Tough
Chicken breast without bones or skin is a very lean and mild-tasting cut of meat. The meat is still tender and juicy, though, because it doesn’t have the skin or bones. Chicken breast is made up of long muscle fibers that can easily get tough if they are cooked wrong.
Additionally, chicken breast cooks very quickly. It can dry out in a matter of minutes if overcooked. Because of its leanness and structure, special care must be taken to keep chicken breast tender.
Cut Against the Grain
Cutting chicken breast the right way is one of the easiest ways to make it more tender. Muscle fibers run lengthwise down the meat in chicken breast. Cutting against the grain shortens these fibers, making the meat easier to chew.
Find the direction of the muscle fibers before you cut against the grain. Then, cut the chicken into thinner cutlets by cutting across the fibers. When cutlets are pounded to the same thickness, they cook more evenly. Much more tender will be the meat that is thinner and has muscle fibers that are shorter.
Use a Meat Mallet
A meat mallet is a handy kitchen tool for tenderizing all types of meat. It can be used to safely pound chicken breast to an even thickness while also breaking down tough muscle fibers.
Using a mallet is an easy way to flatten thicker parts of chicken breast. It also allows seasonings to better penetrate the meat. The gentle pounding helps relax the proteins in the muscle fibers, resulting in a more tender texture.
When using a mallet, place the chicken breast between two sheets of plastic wrap or in a sturdy zip-top bag. Pound lightly to avoid tearing the meat. Flattening to 1⁄2 inch thickness is ideal.
Marinate the Meat
Marinading chicken breast is an easy way to boost flavor and moisture. Certain acidic marinade ingredients also have natural tenderizing effects. Ingredients like vinegar, lemon juice, yogurt, and wine can help break down tough muscle fibers.
For best results, allow chicken to marinate for 30 minutes up to overnight. The longer time allows the acid and moisture to better penetrate the meat. Just be sure to refrigerate chicken while marinating to prevent bacteria growth.
Brine the Chicken
Brining uses a saltwater solution to deeply season and tenderize chicken breast. The salt helps retain moisture while the water hydrates the muscle fibers. This keeps the meat juicy while also relaxing the proteins.
Make a simple brine by dissolving 1⁄2 cup salt in 4 cups water. Add aromatics like garlic, peppercorns, or herbs. Submerge the chicken in the brine for 30 minutes to 1 hour before cooking. Rinse and pat dry chicken before seasoning and cooking.
Don’t Overcook!
One of the biggest mistakes with chicken breast is overcooking it. Lean chicken breast easily dries out and becomes tough when cooked too long. Use a meat thermometer to accurately gauge doneness. Chicken is perfectly cooked between 145°F to 165°F.
For extra tender and moist chicken breast, aim for the lower end of this temperature range. The meat will continue cooking slightly after removed from the heat. Allowing it to rest 5-10 minutes before cutting will also maximize juiciness.
Extra Tips for Keeping Chicken Moist
In addition to tenderizing techniques, there are some extra tricks for keeping chicken breast juicy:
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Season generously with salt and pepper before cooking – this enhances flavor and moisture retention.
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Cook chicken breast on the bone and skin-on whenever possible. Bones and skin maintain moisture and prevent overcooking.
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Don’t crowd the pan. Cook chicken in a single layer with space between pieces.
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Use a meat thermometer to prevent overcooking. Remove from heat at 145°F.
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Allow chicken to rest 5-10 minutes before slicing for juicier meat.
With the right techniques, chicken breast can be tender, flavorful and moist every time. Cutting against the grain, pounding with a mallet, marinating, and brining are all easy methods to break down tough fibers. Cook properly using a thermometer and chicken will never be dry or chewy again. For deliciously tender meals, keep these simple tips in mind.
How do Chinese Restaurants tenderise chicken?
There are actually a few different ways to tenderise chicken the Chinese restaurant way:
- the meat first marinates in a sludge of cornstarch and cornflour, then it is deep-fried or blanched in water before being cooked in a stir-fry.
- egg whites—egg whites are sometimes used with the above method as well.
- chemical tenderiser
- simple baking soda / bi carbonate method
I use the baking soda method which is the technique I’m sharing today because it’s the most fuss free and just as effective as the cornstarch method which I’ve tried numerous times, using various combinations (egg whites, no egg whites, shoaxing wine, deep frying, water blanching).
How to cook velveted chicken
After the chicken has been velveted, you can marinate it in either liquid or dry spices. Then just cook it as the recipe directs.
Tenderised chicken can be:
- cooked in a wok or skillet, like in stir fries and stir fried noodles;
- it should be cooked in broth and added to Chinese Chicken and Corn Soup. Just drop it in raw and it will cook in two minutes; or
- deep fried.
I personally do not bake chicken pieces for Chinese recipes, but I see no reason why it wouldn’t work.
How To Tenderize Chicken Breasts
FAQ
How to make chicken breast soft and tender?
To get soft and tender chicken breast, use the right cooking methods, such as brining, slow cooking, or the sous vide method.
How do restaurants make chicken breasts so tender?
Restaurants often achieve tender chicken breasts through techniques like brining, marinating, and precise cooking methods. Soaking the chicken in a salt solution to help it keep its moisture is called brining. Marinating the meat with acids and other ingredients makes it tender and adds flavor.
Does soaking chicken breast in salt water make it tender?
Yes, soaking chicken breasts in a salt water solution, also known as brining, can make them more tender and juicy.